Rinse eggplant, and pat dry on paper towels. Heat 1 tablespoon oil in a large Dutch oven or stockpot over medium heat. Add eggplant, and sauté 15 minutes or until tender. Add bell pepper, potatoes, tomato mixture, water, parsley, olives, and capers, and bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are very tender. Serve with lemon wedges.